Biała kiełbasa, · 30 sausages

Grind 2400 g pork shoulder and 600 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.

Mix with 54 g fine salt, 27 g garlic, crushed, 7.5 g black pepper, freshly ground, 9 g dried marjoram and 300 g ice water until the farce turns sticky.

Stuff into 75 g hog casings 32/35, soaked and twist into 30 links.

Poach in water held at 75 °C until the centre reaches 71 °C.